Meat Balls for noodles

Meat Balls for noodles

1 lb ground meat( I use turkey)
1 onion chopped
3 garlic cloves crushed
1 egg ( I leave out)
1/4 c bread crumbs
3 T Ketchup
1/4 c Parsley fresh(I used less dried)
1/4 c Parmesan
1 t salt
1/4 t pepper

Mix together and form in to balls 1-1 1/2 in.
Fry in 3 T oil. Mix into sauce, serve with noodles.

Chicken toes

1 cup corn flakes

1 cup plain bread crumbs

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground allspice

3 tablespoons vegetable oil

1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces

1/3 cup all-purpose flour

2 eggs, beaten

Directions

Preheat oven on to 375 degrees F.

In three shallow pans place

1. Corn flakes crushed,bread crumbs, brown sugar, salt, pepper and allspice.Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

2.Flour

3.Beaten eggs

Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Sweet and Sour Chicken

Sweet and sour chicken

Ingredients
1 tablespoon cornstarch
2 teaspoons ground white pepper
1 egg white
1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
1 tablespoon canola oil
1/4 cup low sodium soy sauce
2 tablespoons tomato paste
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon crushed garlic
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1 tablespoon orange marmalade( I didn't have so I added the pineapple juice)
1 (8-ounce) can sliced bamboo shoots, drained
1 (8-ounce) can crushed pineapple, drained

Directions

In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.

Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.

Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken. Add bamboo shoots and warm through.

Once sauce is thick and warm, whisk in the pineapple.

To serve, arrange chicken strips on a platter and pour the sauce over the chicken. (I mixed it all together and served)

Recipe from Food network

Moroccan Beef /turkey Meatball Tagine

Moroccan Beef /turkey Meatball Tagine
From Bon Appetit

Brian came home from the dentist last week with the magazine and ask me to try some of the meat ball recipes. We loved this one... well Brian and I did, the kids might come around next time. It is a little different.

Meatballs
1 1/2 lb ground beef (I used turkey)
1/3 c coarsely grated onions
1/3 c bread crumbs
1/4 c chopped fresh cilantro
1 egg
2 cloves garlic minced
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp coarse kosher salt
1/4 tsp ground ginger

mix all ingredients together and form in to 1 1/2 in balls. Set aside.



Stew
1 T olive oil
3 1/2 C chopped onions
4 cloves garlic minced
2 cinnamon sticks
1 tsp turmeric
1/8 tsp saffron thread
2 c beef broth
1 14.5 oz can chopped tomatoes in juice
1/4 c golden raisins
2 c 1/2 in thick carrots sliced (cut diagonal)
1/4 c chopped fresh cilantro
1 5 oz package baby spinach leaves

Stew
In oven safe pot heat oil, Add onions, saute about 15 min. Add garlic, cinnamon turmeric and saffron stir 2 min. Add broth, tomatoes with juice and raisins. Preheat oven to 350. Bring stew to simmer. Add Carrots. Carefully submerge meatball. sprinkle 1/4 c cilantro on top. Cover, place in oven. Heat until carrots and meatballs are cooked, about 35 min. Sprinkle spinach over stew, cover and bake until spinach wilts about 5 min. Gently stir in spinach careful not to break meatballs. Remove cinnamon sticks.

Couscous

2 T olive oil
2 cloves garlic minced
1/2 tsp turmeric
1 2/3 c water
1 tsp finely grated lemon peel
1/2 tsp coarse kosher salt
1 1/2 c plain couscous
1/4 c chopped fresh cilantro
2 T fresh lemon juice

Heat oil in med sauce pan, add garlic and turmeric, stir 1 min. Add water, lemon peel, and salt.Bring to boil. Remove from heat add couscous. Let stand 5 min. Fluff with fork and mix in cilantro and and lemon juice. Season with pepper and course salt.


Serve stew over couscous.

Cumin/Lime Chicken

Cumin/Lime Chicken - BBQ Night From Melinda Mack


8 large chicken legs, including thigh and drumstick
salt and freshly cracked pepper to taste
½ cup cumin seeds (toasted) or ¾ cup ground cumin
1/3 cup olive oil
1/3 cup roughly chopped fresh oregano
¼ cup fresh lime juice (2 limes)
1 tablespoon minced garlic

1. Sprinkle the chicken legs with salt and pepper to taste, rub with the cumin, and grill over a MEDIUM-LOW fire for 12 to 15 minutes per side. Watch the chicken particularly when it is fat side down because danger of flare-ups lurks. To check for doneness: Cut inside the joint and peek to see that there is no redness next to the bone.

2. While the legs are cooking, combine the olive oil, oregano, lime juice and garlic in a small bowl and mix well. Remove the legs from the grill, drizzle the olive oil mixture over the top, and serve at once.


I used chicken tenders.

Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time

Ham Potato Chowder

Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.

Broccoli-Cheese Soup

Broccoli-Cheese Soup

1 1/2 lbs fresh broccoli or 2 10oz packages frozen chopped broccoli
3 T butter
1/4 c chopped onions
1 T flour
2 C chicken broth
2 C half and half
1 tsp salt
1/4 tsp nutmeg
1 C grated cheddar cheese

wash and chop broccoli, steam, until tender
Melt butter in heavy sauce pan, add onions cook until clear. Stir in flour to make roux. Slowly add broth and cream. Stir and cook until thicken over med heat. Add salt, nutmeg and broccoli. Just before serving stir in cheese.
Makes 6 servings

Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup
2 cans diced chilies (next time I will only use one because Of the kids)
16 Oz sour cream
1-2 handfuls shredded cheese
4-6 boiled, diced chicken breasts

mix all ingredients together and roll in corn tortillas and place in 9x13 pan
Save a small amount of mixture and mix with a little milk to spread on top, then sprinkle with cheese.
Bake 350*until cheese is melted and hot in the middle.

Manicotti

Manicotti

16 Manicotti shells cooked
1 jar sauce of choice
2 eggs
2 c shredded Mozzarella cheese
2 c ricotta cheese
1 c Parmesan cheese
1/3 c snipped parsley(I use dried)
1/4 tsp nutmeg

Combine Eggs, cheeses, parsley and nutmeg, stuff in cooked shells( it works best if they are not quite cooked. place in 9x 13 pan cover with sauce, bake 350 20 min.

Parmesan Chicken with Pasta

Parmesan Chicken with Pasta

4 Frozen boneless chicken breasts
2 egg Whites
1 garlic clove
1 C seasoned croutons
1/4 C Parmesan
1 tsp dried oregano
1/8 tsp black pepper
2 T flour
4 oz angle hair
1 jar spaghetti sauce
1/4 C mozzarella

Preheat oven to 425*
Beat egg whites until frothy, add garlic pressed
in another bowl smash croutons,add Parmesan,oregano,and pepper
thin a third bowl place flour

cover meat with flour, then egg then croutons. cake 20-25 min.

cook pasta, heat sauce, assemble.

Lemony Chicken Popover Puff

Lemony chicken popover puff

Puff
3 T butter divided
1 C milk
6 Eggs
1 C flour
1/2 tsp salt

Chicken mixture
2 med carrots peeled and sliced
1 C sugar snaps, snaped in half

1/2 c chopped onion
1 T butter
1 lemon
1 can cream of chicken soup
2 c diced cooked chicken
1 C diced bell pepper
1 1/2 tsp dill mix(PC)
1/2 c shredded cheese

preheat oven to 450
coat deep pie pan with 1 T melted butter, combine milk,eggs and remaining butter with whisk, add flour and salt mix until smooth plus one minute. pour in pan and bake for 20 minutes, reduce heat to 350 continue baking for 10-15 minutes or until puff is golden brown.

Steam carrots,peas and onion in microwave for 2-3 minutes,
mix 2 T lemon juice,soup,chicken,peppers and dill mix, microwave 4-5 minutes or until hot add cheese and half veggie mixer.

remove puff from oven to cooling rack. let stand for 3 minutes or until puff begins to fall. spoon in chicken mixture, arrange remaining veggies around the edge.

Chicken Enchilada Ring

chicken Enchilada Ring

2 C chopped cooked chicken
1/4 C chopped olives
1 c shredded Cheese
1 can chopped green chilies
1/2 c mayo
1 T taco seasoning
2 plum tomatoes
1 lime
2/3 c finely crushed corn tortilla chips
2 packages crescent rolls
1 C salsa
1 C sour cream

pre heat oven to 375

mix first 6 ingredients, chop 1 tomatoes and juice from 1/2 of lime.mix with chicken mixture along with all but 2 T chips.

Sprinkle remaining chips on lg round stone. place crescent rolls in a circle with tips off the stone. press to seal. scoop mixture on rolls and fold over. bake 20-25 minutes. garnish with remaining tomatoes and line. serve with sour cream and salsa.

Chicken Salad with Roasted Peppers

2 c chopped cooked chicken breast
1/4 c green bell pepper chopped
1/2 c chopped celery
1/2 c dried cranberries
1/2 c chopped bottled roasted red-bell peppers
1/4 c chopped red onions
1/4 c Chopped pecans or other nut
1/4 c mayo
2 tsp soy sauce
1/4 c crushed red pepper

Combine all ingredients in bowl, toss well chill until served worked great with pitas

Tin foil Dinner

Tin foil
ground meat
potatoes
Carrots
onion
salt
pepper
Any veggies wanted

place all ingredients in center of foil, fold to close tight. cook 375 30 min or until potatoes are done. can be cooked in coals if desired

BBQ pork sandwiches

4-6 lb Pork roast( butt or shoulder)
one onion chopped
2T lemon juice
1 bottle BBQ

Saute onions, Chunk pork to 1-2 inch chunks, place onions and pork in crock pot for 6-8 hours. Drain liquid, shred pork. mix lemon juice, shredded pork and BBQ in crock pot cook cook for 30 min. Serve on hamburger buns.

Nachos

Browned spiced taco meat
Olives
Sour cream
guacamole
Corn chips
Cheese

Layer melt cheese if desired

Pizza Bubble Bread

2-3 tubes biscuits( the old small ones)
1 can pizza sauce
Grated cheese
Topping optional

Cut biscuits in quarters, dip in pizza sauce, arrange on pan, sprinkle with cheese and other toppings if wanted. bake 350' for 15-18 minutes, enjoy

Chicken Steak

CHICKEN/STEAK
5 lbs chicken breast, boneless, skinless or steak
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

For shredded chicken:
Mix all ingredient together in a large crock pot. Cook on high for 4 hours. Remove chicken and shred. Cook for an additional 1 hour.
For grilled chicken or steak:
Mix together. Marinate chicken or steak for a few hours. Grill. Cut into strips.

Prime Rib

4-5 bone (8-12lbs) 10-15 servings
3 bones(6-7lbs) 8 servings
(Christmas 06 we did 15 lbs)
rub in for 3-4 bones double as needed
3 garlic cloves minced
1 T kosher salt(sea salt)
2 tsp ground pepper
2 tsp fresh thyme or rosemary 1tps dried
mix up rum and rub all over roast,let sit loosely covered at room temp for 2 hours
preheat oven to 450' cook rib side down in shallow roasting pan for 15 min. turn oven down to 350 don't open door, check temp after 45 min. then every 15 until 115' take out let rest for 15-30 min. carve and serve